Ingredients (18 deviled eggs)
- 9 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tsp mustard (dijon or yellow)
- 3/4 tsp vinegar (apple cider or white)
- 1/2 tsp salt
- 1/4 tsp black pepper
- paprika for garnish
Boil the Eggs
Place the eggs in a pot and cover with cold water by about 1 inch. Cover with a lid and bring to a rolling boil.
Once boiling, turn off the heat but leave the pot on the burner. Let them sit undisturbed for 10-12 minutes.
While they’re sitting, fill a large bowl with ice water.
Transfer the eggs directly from the hot water to the ice bath. This stops the cooking and makes peeling way easier.
Let them cool for at least 5 minutes before peeling.
Prep the Egg Whites
Peel the shells – they should come off in bigger pieces if you cooled them properly. Rinse under cold water to get any shell bits off.
Cut each egg in half lengthwise. The yolks should be fully set with no gray ring around them.
Remove all the yolks and put them in a mixing bowl. Arrange the egg white halves on your serving tray.
Make the Filling
Mash the yolks with a fork until completely smooth – no lumps.
Add the mayonnaise, mustard, vinegar, salt, and pepper. Mix until the texture is creamy and pipeable.
Taste and adjust – you might want more salt or a bit more vinegar for tang.
Fill and Garnish
You can either spoon the mixture back into the whites or use a piping bag for cleaner lines.
If spooning, use a small spoon and mound it slightly. If piping, a simple star tip works well.
Dust the tops with paprika – not just for looks, it adds a little smoky flavor.
These keep covered in the fridge for up to 4 days, though the whites get a bit rubbery after day 2.
Basic Deviled Eggs
Ingredients
18 deviled eggs
- 9 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tsp mustard dijon or yellow
- 3/4 tsp vinegar apple cider or white
- 1/2 tsp salt
- 1/4 tsp black pepper
- paprika for garnish
Instructions
- Place eggs in pot, cover with cold water, bring to boil.
- Turn off heat, let sit covered 10-12 minutes.
- Transfer eggs to ice bath, cool 5 minutes.
- Peel eggs, rinse under cold water.
- Slice eggs lengthwise, remove yolks to mixing bowl.
- Mash yolks until smooth.
- Add mayonnaise, mustard, vinegar, salt, pepper. Mix until creamy.
- Pipe or spoon filling into egg white halves.
- Sprinkle with paprika.
